This month we share our recipe for carrot and pineapple cake (pg. 134 of the recipe book) – a delicious recipe shared by Robyn Rowe Chocolates.

Carrot and Pineapple Cake
Recipe by Robyn Rowe Chocolates

Ingredients:

• 1 full cup fresh, young carrots, grated
• 400 g can crushed pineapple, including about half the juice
• 1 cup plain flour
• 1 teaspoon baking powder
• ¾ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cinnamon
• ¾ cup sugar
• 2 eggs
• 5 tablespoons olive oil
• Cream cheese frosting
• 3 tablespoons butter
• 3 tablespoons cream cheese
• ½ teaspoon vanilla extract
• 250 g icing sugar
• Small amount of milk, if needed
• ¼ cups of chopped walnuts

Method:

– To make the cake, mix the flour with baking powder, baking soda, salt, cinnamon and sugar in a bowl.

– Add 2 eggs and the 5 tablespoons of olive oil. Mix very well.

– Stir in the grated carrot, crushed pineapple and ¼ cup of chopped walnuts.

– Grease a cake tin very well or line with baking paper. I use a small ring form tin and line the ring as well as the outside and base of the tin. Use a little butter or oil to help keep the paper in place.

– Bake in a moderate oven (175°C) for 35-40 minutes. Cool.

– To make cream cheese frosting, place butter, cream cheese, vanilla and icing sugar in a bowl and beat very well. To cover the top and sides of the cake you may need to double this quantity. If too thick, add a small amount of milk to give a smooth consistency.